Here's the recipe for our hunters' favorite venison appetizer. Give it a try. You'll love it!

Stone Ledge Back Strap Delight

1) Clean back strap and remove all "white" tissue. Slice into very thin slices (the thinner the better) and rinse in water. Pat dry with paper towel. Flatten the slices where they tend to resemble a "pancake". It is important to not just slice the pieces and cook. They should be flattened out some.

2) Dip in flour

3) Dip in Eggs

4) Prepare a mix of 8 ounces Italian Bread Crumbs, 4 ounces of Parmesan cheese, 2 tablespoons salt, 1 tablespoon garlic powder, 1 teaspoon black pepper and 1 teaspoon Oregano

5) roll the venison back strap slices in the mixture

6) Using hot Oil, drop slices in for approximately 40 seconds. DO NOT OVERCOOK!

For garnish, combine the following ingredients:

4 Tomatoes (Slice and Dice)
1 Red Onion (Slice and Dice)
Basil 1 tablespoon
Garlic (Slice and Dice two cloves)
1 Ounce white vinegar
Extra Virgin Olive Oil two tablespoons
Salt 1 teaspoon
Parsley 1 teaspoon
The juice from 2 limes
Pepper 1/2 teaspoon
Oregano 1 teaspoon
Dash of crushed red pepper

NOTE: It is best to prepare the garnish 12-24 hours in advance (as the longer it marinates, the better the flavor). One-half of one back strap should serve as appetizers for 8-10 hungry people.